1. Beneficial Bacteria Bacteria aren’t all bad… their just misunderstood.

2. Bacteria in Food Most people think bacteria in food can only be harmful.

3. Bacteria in Food However, certain bacteria are safe in food, and are required for the desired taste and texture.

4. Fermented Foods: Ancient Traditions Fermentation is one of the oldest forms of food preservation technologies in the world.

5. Fermented Foods: Ancient Traditions Fermentation – biochemical change caused by anaerobic oxidation of carbohydrates by microorganisms or by enzymes. tempeh

6. Fermented Foods: Ancient Traditions Fermented drinks – 7000 years ago in Babylon (now Iraq).

7. Fermented Foods: Ancient Traditions Bread-making – 3500 years ago in Egypt.

8. Fermented Foods: Ancient Traditions Soy sauce – over one billion liters is produced each year in Japan alone.

9. Fermented Foods: Ancient Traditions Fermented cassava products – major component of African diet, 50% for some.

10. Which foods? Bacteria are commonly used in dairy products.

11. Which foods? Sour cream and Crème fresh are both the product of cream after bacteria were allowed to grow in it.

12. Which foods? The difference in flavor, texture, and behavior (only sour cream curdles when heated) all result from the differences in bacteria required to produce the two products.

13. Which foods? Buttermilk is low in fat; cheese comes in many varieties so there are many types of microorganisms used.

14. Which foods? Yogurt is probably one of the oldest forms of fermented milk.

15. Which foods? It may be beneficial to eat diary products with living bacterial cultures.

16. Which foods? Vegetables can be fermented too.

17. Which foods? Sauerkraut is made of finely cut white cabbage leaves and salt.

18. Which foods? Lactic acid bacteria make it taste sour; the salt stops “bad” bacteria from growing.

19. Which foods? Olives and pickles are fermented in brine.

20. SpeciesFunctionProduct Propionibacterium shermaniiFlavor and eye formation Swiss cheese family Lactobacillus bugaricus Lactobacillus lactis Lactobacillus helveticus Acid and flavorBulgarian buttermilk, yogurt, kefir, koumiss, Swiss, Emmental, and Italian cheeses Lactobacillus acidophilusAcidAcidophilus buttermilk Streptococcus thermophilusAcidEmmental, Cheddar, and Italian cheeses, and yogurt Streptococcus diacetilactisAcidSour cream, ripe cream, butter, cheese, buttermilk, and starter cultures Streptococcus lactis Streptococcus cremoris AcidCultured buttermilk, sour cream, cottage cheese, all types of foreign and domestic cheeses, and starter cultures Streptococcus duransAcid and flavorSoft Italian, Cheddar, and some Swiss cheeses Leuconostoc citrovorum Leuconostoc dextranicum FlavorCultured buttermilk, sour cream, cottage cheese, ripened cream, butter, and starter cultures.

21. What else do good bacteria do? Nitrogen fixing – all organisms need nitrogen, there’s lots in the air, but few organisms can “use” it.

22. What else do good bacteria do? Decay – think of the piles of dead organisms and poop that would be lying around… yuck.

23. What else do good bacteria do? Aid in digestion – found in many digestive tracts of different animals… even humans.

24. What else do good bacteria do? Activia – brand of yogurt that contains live bacterial cultures.

25. What else do good bacteria do? Prevent growth of “bad” microorganisms… after taking antibiotics, some babies get diaper rash